Heartbreak Kid Egg Bomb

Oh, you are gonna love this. I know, I know…it starts with egg salad, and everybody thinks they already know egg salad. But they don't know this egg salad. See, you've got griddled red peppers, red onions, mushrooms... and salami. Because why should salami have to sit by itself all the time? It's lonely! Then there's provolone hot pepper queso, which is just... it's like regular cheese decided to have a little adventure. Mmm! The egg salad is all creamy, and then the peppers and onions get sweet from the griddle, the mushrooms make everything nice and earthy, and the salami sneaks in with this salty little surprise. And then…wait for it…the dill pickles! They're crunchy! They wake everything up! It's like they're saying, 'Hi! Don't forget about us!' I just think food should be happy, you know? And this roll...it's holding the whole thing together. That's a lot of responsibility for bread. Some people would probably say it's too much going on. But I don't know...sometimes all the best things show up to the same party. Besides...if you're gonna have an egg salad sandwich, why not let it live a little?

Ingredients

for two sandwiches

6 eggs
1/3 cup mayonnaise
2 tbs dijon mustard
1/2 tsp back pepper
1/2 tsp kosher salt
1 tsp dried thyme
1 tsp dried dill
1 tsp Worcestershire sauce
1 red pepper
1/2 red onion
4 oz cremini mushrooms
1 tbs olive oil
1/2 tsp kosher salt
8 slices genoa salami
1 tbs butter
1 tbs flour
2 tbs hot pepper relish
1 cup milk
1/3 cup grated American cheese
1/3 cup grated provolone cheese
2 sub rolls
1 tsp Sriracha
1/4 cup chopped dill pickles

Directions

Heat a pot of water on high heat large enough to hold the eggs. Boil eggs for eight minutes and remove the eggs into an ice bath. Peel and chop the eggs. Mix into the mayonnaise, mustard, 1/2 tsp kosher salt, back pepper, thyme, dill, and Worcestershire sauce into the eggs.
Heat a skillet over medium high heat with the olive oil. Chop the red onion, red pepper, mushrooms, and salami. Saute the vegetables and salami in the pan until the vegetables are soft and slightly caramelized, about 8-10 minutes.
In a small pot over medium heat, add the butter and flour to make a roux. Add the hot pepper relish to the pan and incorporate into the roux. Add the American and Povolone cheeses and milk to the pan. Stir to incorporate and bring mixture to a simmer. Remove from heat.
Slice the sub rolls and add half the vegetable and salami mixture to each. Cover with the cheese sauce and top with the egg salad. Garnish the egg salad with the chopped pickles and Sriracha.
Serve.